How to Make a Smoker Grill
Soak 5 pounds (2.3 kg) of smoking chips in cold water.. Remove the large grill grate and grill lid, then open the vents.. Place 4 to 5 large handfuls of charcoal on 1 side of the grill.
Steps
Soak 5 pounds (2.3 kg) of smoking chips in cold water.
Soak 5 pounds (2.3 kg) of smoking chips in cold water.
Remove the large grill grate and grill lid, then open the vents.
Remove the large grill grate and grill lid, then open the vents.
Place 4 to 5 large handfuls of charcoal on 1 side of the grill.
Place 4 to 5 large handfuls of charcoal on 1 side of the grill.
Heat the charcoal with an electric starter iron.
Heat the charcoal with an electric starter iron.
Fill a foil drip pan with water and place it in the grill.
Fill a foil drip pan with water and place it in the grill.
Remove the soaking wood chips and layer them on the charcoals.
Remove the soaking wood chips and layer them on the charcoals.
Submerge 5 pounds (2.3 kg) of wood chips in cold water.
Submerge 5 pounds (2.3 kg) of wood chips in cold water.
Take off the grill grate and adjust the vents.
Take off the grill grate and adjust the vents.
Wrap the soaked wood chips in a foil bag.
Wrap the soaked wood chips in a foil bag.
Place a foil drip pan filled with water into the grill, then heat it for 20 minu
Place a foil drip pan filled with water into the grill, then heat it for 20 minutes.
Prepare chicken, sausage, brisket, or fish.
Prepare chicken, sausage, brisket, or fish.
Check the heat of the grill is in the 225 °F (107 °C) to 250 °F (121 °C) range.
Check the heat of the grill is in the 225 °F (107 °C) to 250 °F (121 °C) range.
Place the meat over the water pan and close the lid.
Place the meat over the water pan and close the lid.
Close the grill vents fully for a full smoke or halfway for a light smoke.
Close the grill vents fully for a full smoke or halfway for a light smoke.
Let the meat smoke for 30 minutes to 6 hours.
Let the meat smoke for 30 minutes to 6 hours.
Add a handful of wet wood chips on top of the pile every 30 minutes.
Add a handful of wet wood chips on top of the pile every 30 minutes.
Insert a meat thermometer after the smoking time has elapsed.
Insert a meat thermometer after the smoking time has elapsed.
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